{"id":32136,"date":"2024-07-16T08:14:45","date_gmt":"2024-07-16T06:14:45","guid":{"rendered":"https:\/\/www.luxury-estate-magazine.com\/?p=32136"},"modified":"2024-07-14T16:26:33","modified_gmt":"2024-07-14T14:26:33","slug":"lobster-with-white-asparagus-and-pomelos-by-chef-romain-masset","status":"publish","type":"post","link":"https:\/\/www.luxury-estate-magazine.com\/en\/lobster-with-white-asparagus-and-pomelos-by-chef-romain-masset\/","title":{"rendered":"Lobster with white asparagus and pomelos, by Chef Romain Masset"},"content":{"rendered":"<p><strong>Number of people pax\u2009:4 people.<\/strong><\/p>\n<ul>\n<li>1\u2009600g lobster<\/li>\n<\/ul>\n<p><em><strong>Lobster butter<\/strong><\/em><\/p>\n<ul>\n<li>Lobster carcass<\/li>\n<li>300g butter<\/li>\n<\/ul>\n<p><em><strong>Sabayon<\/strong><\/em><\/p>\n<ul>\n<li>3 eggs<\/li>\n<li>3 egg yolks<\/li>\n<li>250g lobster butter<\/li>\n<li>7g salt<\/li>\n<li>8g lemon juice<\/li>\n<\/ul>\n<p><em><strong>Sauce Am\u00e9ricaine<\/strong><\/em><\/p>\n<ul>\n<li>50g Aromatic garnish<\/li>\n<li>1 piece Lobster head<\/li>\n<li>10g Tomato concentrate<\/li>\n<li>5cl Cognac<\/li>\n<\/ul>\n<p><em><strong>Garnish<\/strong><\/em><\/p>\n<ul>\n<li>Asparagus\u2009: 8 pieces<\/li>\n<li>asparagus pur\u00e9e<\/li>\n<li>5 p asparagus tail<\/li>\n<\/ul>\n<p><em><strong>pomelos<\/strong><\/em><\/p>\n<ul>\n<li>1 p Pomelos for supremes<\/li>\n<li>2 pieces for juice<\/li>\n<li>Agar 2g<\/li>\n<\/ul>\n<p><em><strong>Assembly<\/strong><\/em><\/p>\n<ul>\n<li>4,5g agar<\/li>\n<li>200g pomelo juice<\/li>\n<\/ul>\n<p><em><strong>Tartar<\/strong><\/em><\/p>\n<ul>\n<li>Lemon zest<\/li>\n<li>Espelette pepper<\/li>\n<li>Olive oil<\/li>\n<\/ul>\n<div id='gallery-1' class='gallery galleryid-32136 gallery-columns-3 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-02-683x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-02-683x1024.jpg 683w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-02-200x300.jpg 200w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-02-768x1152.jpg 768w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-02-1024x1536.jpg 1024w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-02-1365x2048.jpg 1365w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-02-scaled.jpg 1707w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-01-1024x768.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-01-1024x768.jpg 1024w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-01-300x225.jpg 300w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-01-768x576.jpg 768w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-01-1536x1152.jpg 1536w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-01.jpg 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-03-1024x682.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-03-1024x682.jpg 1024w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-03-300x200.jpg 300w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-03-768x512.jpg 768w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-03-1536x1024.jpg 1536w, https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2024\/07\/luxury-estate-magazine-Marinca-recette-03.jpg 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\n\t\t\t<\/dt><\/dl>\n\t\t<\/div>\n\n<p><b>Lobster<\/b><\/p>\n<p>Separate the head and cook by weight in salted water, then cool.<\/p>\n<p>Cut the tail into 4 medallions. Set aside.<\/p>\n<p><b>Butter<\/b><\/p>\n<p>Use all the lobster shell and immerse in butter and infuse at 140\u00b0 for one hour.<\/p>\n<p><b>Sabayon<\/b><\/p>\n<p>Beat the eggs, whisk the sabayon in a bain-marie, add the butter and finish with the seasoning. Set aside in a siphon in a bain-marie.<\/p>\n<p><b>Sauce<\/b><b> <\/b><b>Am\u00e9ricaine<\/b><\/p>\n<p>Brown the head, cut into small pieces, in the oil, then add the garnish and butter to finish browning. Degrease, add the tomato paste and flamb\u00e9. Moisten to the brim and cook for 25 minutes. Strain through a sieve and reduce to taste. Set aside in a bain-marie.<\/p>\n<p><b>Garnish<\/b><\/p>\n<p>Peel the white asparagus, cut the heads into 5cm pieces, cook them in the English style, cool and glaze.<\/p>\n<p>Finely julienne the 3 raw white asparagus stalks and set aside in a container with cold water.<\/p>\n<p><b>White asparagus pur\u00e9e\u00a0:<\/b><\/p>\n<p>Cook the asparagus tails in a salted heat and cool in a glaze, blend, in a saucepan adjust the seasoning and butter it. lightly, set aside in a pipette and keep warm.<\/p>\n<p><b>Pomelos<\/b><b> <\/b><b>supreme.<\/b><\/p>\n<p>In a saucepan, add the juice and agar, heat, cool and blend. Set aside in a pipette.<\/p>\n<p>Prepare grapefruit supremes<\/p>\n<p><b>Assembly<\/b><\/p>\n<p>Glue the grapefruit juice and make the shells.<\/p>\n<p>Season the lobster tartar and stuff the shells<\/p>\n<p><b>Presentation<\/b><\/p>\n<p>Heat the lobster medallions in a saucepan and allow all the ingredients to cool.<\/p>\n<p>Arrange all the ingredients elegantly in a soup plate.<\/p>\n<div class=\"adresse\">\n<p>Restaurant \u00ab\u2009La Verri\u00e8re\u2009\u00bb<\/p>\n<p>H\u00f4tel Marinca<\/p>\n<p>Vitricella<\/p>\n<p>20113 Olmeto<\/p>\n<p>+33 (0)4 95 70 09 00<\/p>\n<p><a href=\"https:\/\/hotel-marinca.com\">hotel-marinca.com<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Number of people pax\u2009:4 people. 1\u2009600g lobster Lobster butter Lobster carcass 300g butter Sabayon 3 eggs 3 egg yolks 250g lobster butter 7g salt 8g lemon juice Sauce Am\u00e9ricaine 50g Aromatic garnish 1 piece Lobster head 10g Tomato concentrate 5cl Cognac Garnish Asparagus\u2009: 8 pieces asparagus pur\u00e9e 5 p asparagus tail pomelos 1 p Pomelos for supremes 2 pieces for&hellip;<\/p>\n","protected":false},"author":3,"featured_media":32138,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"coauthors":[15],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lobster with white asparagus and pomelos, by Chef Romain Masset | Luxury Estate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.luxury-estate-magazine.com\/en\/lobster-with-white-asparagus-and-pomelos-by-chef-romain-masset\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lobster 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